Annual fundraiser set for Sunday
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Soup’s on and it will be piping hot and ready to serve at the Huron Ministerial Association’s annual Soup Supper this weekend.
The supper, which includes a variety of soups, sandwiches and bars, will be held from 5 to 7 p.m. Sunday, Feb. 2, at Faith Alive Church, 2660 Dakota Ave. S.
The Huron Ministerial Association has held this annual fundraiser for about 10 years to help fund its mission of helping people in the community.
“Our original ministry was helping transients coming through Huron,” said Mother Jean Mornard, priest at Grace Episcopal Church. “We would provide a nights lodging, gas, bus tickets or food.
“But we realized there weren’t that many people coming through Huron so we switched it up a little bit and began helping with other things,” she said. “One of the things we started helping with was rental and utilities assistance.”
During COVID that assistance expanded to include those whose jobs were affected by the pandemic.
Funds for that came from a large donation earmarked for that use.
“A year later those requests were starting to dry up,” Mornard said.
“Rhonda Kludt, who is at the base of everything in this town, came up with an idea and they let us administer the money for more than just COVID-related rental assistance to include anyone having trouble making rent. We did that until the money ran out last year.”
Mornard said the Ministerial Association wrote a grant to continue this program with help from United Way and Huron Community Foundation, and they will seek grant funding again this year.
The Huron Ministerial Association is in charge of the monthly food giveaways through Feeding South Dakota.
“We are partnering with People’s Transit, they provide the space which is really nice,” Mornard said. “Last month we served 380 households. It’s a big deal. It’s grown enormously.”
The food giveaway is always the third Thursday of each month from 11:30 a.m. to 1:30 p.m. Last month they had 25 volunteers turn out to help distribute the boxes of food.
The newest venture of the Huron Ministerial Association is a monthly prayer meeting held at City Hall.
“That’s brand new,” Mornard said. “It’s at 12:15 p.m. the first Monday of the month.
That will be Feb. 3.
“We pray for the community and needs of the community,” she said. “It’s very ecumenical. We’ve only done it once, we’re hoping that will take off.”
Mornard said the ministerial association meets once a month to share needs, pray together and focus on what more can be done to help people.
“I love the fact that we come from different denominations, liturgies and theologies, but we’re all in it to serve God and the people of Christ,” Mornard said. “All of the minor stuff doesn’t come up. We make a difference and people recognize that we’re there to help.”
Italian Wedding Soup
For the meatballs:
1 pound ground chicken
2 garlic cloves, finely chopped
1/2 a bunch parsley, chopped (1/4 cup)
1/4 cup grated parmesan cheese
1 egg
1/4 cup Panko breadcrumbs
3/4 tsp kosher salt
1/2 tsp freshly ground pepper
2 Tablespoons olive oil, divided (for cooking the meatballs)
For the soup:
1 Tablespoon olive oil
1 medium yellow onion, diced (8 oz)
2 medium carrots, diced (5 oz)
2 stalks celery, diced (4 oz)
In a medium bowl, mix together the ground chicken, garlic, parsley, grated parmesan, egg, panko breadcrumbs, salt, and pepper.
Oil or wet your hands to form meatballs (a slightly heaping Tablespoon each) and place them on a large plate.
Preheat a large pot over medium heat and add 1 Tablespoon olive oil. Cook the meatballs (in two batches) until golden brown on 3 sides (5-7 minutes), rotating the meatballs every couple of minutes. Once browned, remove the meatballs from the pot back to the plate (they will finish cooking in the soup).
Add 1 more Tablespoon olive oil to the pot along with the onions, carrots, celery, salt, and pepper. Cook while stirring for 6-8 minutes, until the onions are translucent and veggies are starting to become tender, then add the garlic. Cook while stirring for 1 minute, then add the chicken broth and meatballs. Bring to a boil over high heat.
Once the soup starts boiling, add the orzo and turn the heat down to medium-low.
Cook uncovered for 6-8 minutes until the orzo is your desired tenderness. Turn off the heat and add the escarole, cooking it in the residual heat for 1-2 minutes. Serve and garnish with grated parmesan.
Five-Ingredient White Chicken Chili
Submited by Louise Van Poll, First Presbyterian Church
6 cups chicken stock
3 cups cooked shredded chicken OR 2 large cans
2 15-ounce cans Great Northern beans, rinsed and drained
2 cups salsa verde
2 teaspoons ground cumin
Combine all ingredients in stockpot. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 5 minutes. Serve immediately with your choice of toppings.
Optional toppings: diced avocado, chopped cilantro, shredded cheese, chopped green onions, sour cream, tortilla chips, diced jalapeno.
Lemon Bars
Submited by Louise Van Poll, First Presbyterian Church
Mix together:
½ cup butter
1 cup flour
¼ cup powdered sugar
Pat into a 9-inch square pan and bake 15 minutes at 350 degrees F.
While crust is baking, mix together:
2 Tablespoons lemon juice
Grated rind of one lemon
2 eggs beaten
1 cup granulated sugar
2 Tablespoons flour
Pour onto baked crust and return to oven. Bake at 350 degrees for another 25 minutes until filling is set
Remove from oven and sprinkle with powdered sugar.
Spicy Black Bean Soup
1 Tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Salted Nut Roll Bars
Submitted by Janice Peterson, ALC member
1 yellow cake mix
½ cup light corn syrup
¼ cup melted butter
1 egg
½ cup butter
1 teaspoon vanilla
3 cups mini marshmallows
12 ounce package peanut butter chips
2 cups peanuts
2 cups Rice Krispies
Combine cake mix, melted margarine and egg. Press into 9-by-13-inch pan and bake 10-12 minutes at 350 degrees F. Remove from oven and place mini marshmallows over crust and return to oven about 3 minutes or until marshmallows puff up. Remove from oven.
Melt the peanut butter chips, corn syrup, and butter add vanilla and stir to blend.
Pour over peanuts and Rice Krispies, stir to coat and spread over marshmallows.
Refrigerate then cut into bars.